1 loaf Rhodes frozen bread dough (in freezer section with biscuits)
4 tablespoons butter (1/2 stick), melted
2 heaping tablespoons pumpkin puree from a can (not pie filling)
3 tablespoons sugar
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
2 oz cream cheese
2 tablespoons butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon pumpkin puree
2-3 cups powdered sugar
For the rolls:
Thaw the bread dough in the refrigerator (can be done overnight)
Roll it out into a rectangle, about a ¼ inch thick
Mix the melted butter and pumpkin and spread over the dough rectangle.
Mix sugar, pumpkin pie spice, and cinnamon. Sprinkle evenly over the dough.
Roll up the dough (starting from the long side).
Slice with a sharp knife and place in greased 8 inch pan or dish. It will make about 9 rolls. Leave a little space between rolls to give them room to rise. I didn’t put the end pieces in the pan, but I put them in a little loaf pan and baked them separately.
Let rise in a warm spot until doubled – about 2-4 hours.
Preheat oven to 350. Bake risen rolls for 15-20 minutes, or until top is golden brown.
For the icing:
Soften the cream cheese and butter. Using a hand mixer, mix them until there are no lumps, then add the pumpkin, vanilla, and cinnamon. Gradually add powdered sugar (mixing away any lumps) until the icing is the consistency you want. I didn’t measure the powdered sugar, so that amount is just an estimate.
Spread icing over warm rolls.